Lamb Curry
Ingredients:
- Small Lamb Shoulder Roast, Cubed
- 1 large onion, halved and thinly sliced
- 3 Tblsp Minced Garlic
- 4 medium potatoes, peeled and cubed
- 3 carrots, washed and cubed
- 2 Tblsp Curry Powder (Keens)
- 1 Tblsp Garlic Powder
- 1Tblsp Brown Sugar
- 5 bay leaves
- 2 Stock cubes (beef or vegetables) dissolved in 4 cups of water
- Additional 4 cups water
- pinch of salt
- pinch of pepper
- 2 Tblsp (approx) Rice Bran Oil
Method:
- Dice Lamb and put in a bowl. Add curry powder, garlic powder, salt and pepper and coat thoroughly. Cover in glad wrap and refrigerate overnight.
- Prepare all vegetable and stock before turning on stove.
- In a large pot over high heat, add oil. Add onion and cook until it begins to go clear. Add garlic and cook for a little bit more, allowing the onion to brown.
- Add curried Lamb pieces. Cook for about 2 minutes, or until it begins to brown. Then add carrots and potatoes. Mix thoroughly
- Add stock and brown sugar. Mix until you cannot see brown sugar. Add bay leaves.
- Add the additional 4 cups of water to make sure the meat and vegetables are just covered. Bring to the boil then turn down to medium.
- Allow curry to cook for about 6 hours. Depending on stove you may need to turn the heat to low or cook for less. Curry is ready when potatoes break apart when stabbed with fork.
- Remove bay leaves and serve on rice, toast and by itself.